Chuck roast provides best texture. Adjust spice to preference. Store refrigerated up to 4 days or freeze up to 3 months.
A flavorful Mexican-style shredded beef dish simmered with peppers, tomatoes, and spices for bold, satisfying flavor.
Ingredients
Scale
2 pounds (900 g) beef chuck roast
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) salt
1 teaspoon (5 g) black pepper
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) chili powder
½ teaspoon (2 g) smoked paprika
1 cup (240 ml) beef broth
1 tablespoon (15 ml) lime juice
1 tablespoon (15 ml) olive oil
1 cup (150 g) sliced onion
2 cups (300 g) sliced bell peppers
2 cloves garlic, minced
1 cup (200 g) diced tomatoes
1 jalapeño, chopped
¼ cup (15 g) chopped cilantro
Instructions
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Season and sear the beef.
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Add broth and simmer until tender; shred.
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Sauté onion and peppers.
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Add garlic, jalapeño, and tomatoes.
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Stir in shredded beef and simmer.
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Finish with lime juice and cilantro.